Holy Yum Chicken

  • As an Amazon Associate I earn from qualifying purchases.

    The name ‘holy yum chicken’ says it all! It’s one of the best chicken recipes you will ever have. The combination of maple syrup and dijon mustard may sound CRAZY to you but I assure you, it is absolutely phenomenal!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    If you’re just here for the first time and you are looking for something to make, this is probably the recipe to start with.

    That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.

    And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is.

    The name says it ALL!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    Holy yum chicken is the best chicken recipe!

    I’m going to make an executive order right now and tell you to drop everything and make this for dinner tonight.

    I’m telling you now…


    I’ve made this chicken countless times already.

    Sometimes even three times in ONE WEEK.

    Because 1. it’s soooo easy.

    And 2., we are just completely, utterly, addicted to it.

    It’s the EASIEST recipe, EVER and the tastiest.

    It will make your taste buds SING and you’ll be doing cartwheels all over your living room.

    I am so hyperbolic but it’s just such an amazing chicken recipe that if I don’t exaggerate my feelings, I feel like you won’t want to make this!

    Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you.

    I wish there was some technology where you can just poke your finger at your screen to try the sauce.

    But, since there isn’t that yet, please please believe me!

    What you’ll need for the holy yum chicken recipe

    Check out how short the ingredient list is:

    • Chicken thighs
    • Maple syrup
    • Dijon mustard
    • Rice wine vinegar
    • Cornstarch

    Yeah, that’s it!!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    What should I serve with the holy yum chicken recipe?

    I get asked this question a lot and I always typically say you can serve it with anything you want.

    I tend to like serving vegetables such as anything that is in season.

    I love roasting them or even roasted potatoes.

    I’ve compiled a great list of side dish pairings to go with holy yum chicken.

    Since this chicken recipe is a combination of savory and sweet with a bit of tang, I would say more starchy vegetables are a great idea.

    Tips for success with holy yum chicken

    These tips/disclaimers..again, please don’t take offence or think I’m “talking at you.”

    I only put these here because…if you have the time to scroll through all the comments…you’ll see the comments from the very beginning that caused this disclaimer section to even happen.

    So yes, everything that I’m answering below…it happened one or way another with readers.

    Like yes, people actually came to yell at me for improvising this recipe and not following the directions.

    The tips are 100% needed.

    1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
    2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
    3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
    4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
    5. Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
    6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
    7. You may use bone-in chicken thighs. Cooking time is the same.
    8. Whole grain mustard is not the same as Dijon mustard.
    9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
    10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
    11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

    If you are a visual person or just like watching cooking shows, here is a video on how I make this recipe!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals
    4.66 from 58 votes

    Holy Yum Chicken

    The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Dinner
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 327kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
    • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
    • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
    • 1 tablespoon rice wine vinegar, seasoned or unseasoned
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon cornstarch
    • 2 teaspoon fresh rosemary for garnish


    • Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
    • In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
    • Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
    • Bake, uncovered, for 40 minutes.
    • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
    • Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
    • Sprinkle rosemary on top before serving.



    If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
    If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch
    Source: I Love Trader Joe's Cookbook
    Nutrition Facts
    Holy Yum Chicken
    Amount Per Serving (1 chicken thigh)
    Calories 327 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 6g30%
    Cholesterol 113mg38%
    Sodium 2589mg108%
    Carbohydrates 16g5%
    Sugar 14g16%
    Protein 24g48%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


  • Mollie says:

    Sounds delicious! What sides do you recommend?

    • Julie Wampler says:

      Hi, within the blog post, I have a section that talks about what to serve the holy yum chicken with.

  • Nancy says:

    So we’re not supposed to come back and yell if we don’t use the listed ingredients, but I only had chicken breasts and stone ground mustard when I tried this and it was still fantastic! I can’t wait to try it again as written. I served it with brown rice and roasted brussel sprouts…so good!

  • Joan says:

    Absolutely beautiful.

  • Joan says:

    Very simple gorgeous recipe every one enjoyed will be doing it more often.

  • Joan p says:

    Very tasty

  • Ellie says:

    This was delicious! My corn starch made it all lumpy, so it took some time to fix it. I used honey instead of maple syrup (just a flavor preference), and I LOVED this! Will be making it again!

  • Nan says:

    Delicious recipe! Tastes great, and is easy to make. My kiddos love it!

  • Jennifer says:

    Hi Julie! This dish turned out just as good as you say. My 12 year old daughter loves it so much she wants me to double to recipe for leftovers! My question is, if I double the recipe (using two separate baking dishes) do I need to increase the cooking time at all? Thanks!

    • Julie Wampler says:

      you shouldn’t have to if you’re using two separate baking dishes!

  • Michelle Landon says:

    Love your blog and definitely love the Holy Yum Chicken!! Had a salad today with Maple Dijon Dressing and just didn’t have enough of the flavors for the day and found your recipe. My family is going to love it.

  • Carol Simon says:

    How about cooking it in a cast iron pan?

    • Julie Wampler says:

      hmm, i haven’t tried this personally but the sauce might burn

  • FreyaFL says:

    I used chicken tenderloins. So good! (Also, I just used a sprayed 3 quart casserole dish.) I will definitely make this again.

  • Leah Quayle says:

    If I double the recipe and use a larger pan do you think I will need to increase the cooking time?

    • Julie Wampler says:

      You shouldn’t have to

      • Leah Quayle says:

        Thanks Julie! I ended up making this on Saturday for friends and I tripled the recipe. Because I pre-made it in the morning and had it in the fridge I did increase the cooking time to an hour and it turned out beautifully! It really was “Holy YUM”! Everyone raved on about my dinner. I served it with a wild rice stuffing & a side of green beans with mushrooms, garlic, onions & toasted almonds. It was a hit!

    • C.J. Maledy says:

      I am going to make this recipe today. I see that it call for the oven to be at 450 degrees and bake the chicken for 40 minutes. I just wanted to make sure that the oven temperature is correct. Seems quite high for the long of a period.

  • HoneyBunny20 says:


  • Maureen McLellan says:

    OMG, this is so good! I could have poured the sauce into a cup to drink! So easy to make, and beyond delicious!

  • Jessica says:

    Wow what a tasty dish!!! I followed the recipe almost exactly and it turned out fantastic! I accidentally added the cornstarch to the sauce at the beginning before it went in the oven, but it worked out – the sauce was thick and perfect even with my mess up, without adding more cornstarch at the end. Will definitely make again!

  • Robin Stiles says:

    So disappointed. Was expecting something wonderful- it wasn’t just baked chicken with a LOT of what tasted like honey mustard.

  • Julie Crosnoe says:

    How can I make this lower in sodium for a cardiac diet?

    • Julie Wampler says:

      I’m not sure; I’m not well-versed in that. Most of the sodium comes from the dijon mustard, I believe

  • Cristie says:

    Delicious 😋 Served with asparagus and angel hair pasta. Thank you

  • Maria says:

    Yum is the word. Didn’t have enough Dijon mustard so topped it up with wholegrain mustard. Delicious!

  • Bill McGuire says:

    Made this today. Watched this video at least 6 weeks ago, then ordered the stuff to clean the oven glass with, and funny thing is, the oven went berserk before the stuff arrived. Today was the 2nd day of my new oven. I had baked Caramel Brownies with Walnuts last night and this was the 2nd thing to go in it. It was amazing, and came out well. I shared 2 chicken thighs with my landlady who lives next door and haven’t heard a word back from her yet, which might mean her boyfriend is there…..I know, right. I ate my 2 thighs as soon as I returned and they were very tasty. Plus, the foil overlap, which I’d remembered meant my baking dish wasn’t even dirty. I just put it back in the cabinet. Just shared this recipe with a lady back in TX. Thanks, stay safe.

  • Laura Sommers says:

    Sorry, holy sodium!!! Will not be making this. Thank you for posting nutrition info.

  • Michelle says:

    I made this on Saturday night. Delicious! I’m making it again tonight. Monday!

  • Karen Anderson says:

    I’ve been usuing these ingredients as a bbq sauce on chicken. Best ever! Thank you for this recipe. When it gets cool enough for the oven to be on, I will try this as intended. Great flavours!

  • Karen B says:

    I was planning on cooking this dish for tonight’s dinner.
    Is the sodium content accurate???? I’ve been cooking for 60 years and have never seen such a high count.

    • Julie Wampler says:

      i just re-ran the recipe through a nutrition calculator and unfortunately, i do think that’s right even though it certainly doesn’t taste like that. majority of the sodium, i believe, comes from the grey poupon. unless the system i’m using is mis-calculating this..

  • Kathleen D says:

    I used to make this exact recipe years ago but it was called Man Pleasing Chicken. I had forgotten about it so thanks for the reminder. I will be making this again soon.

  • Bridgette Gray says:

    This was fantastic! I used pork tenderloin instead of chicken. Me and chicken don’t get along too well. Thanks for sharing.

  • Juanita Martin says:

    I made this using chicken strips and decreased the time slightly. I also used honey dijon, it was pretty good. I will make this again, but it needs something, i am not sure what yet. If I do, I will post results. Thanks for sharing, my husband really liked it. Thank you!!

  • Anne says:

    How do you think it would be made with boneless chicken breasts.

    • Julie Chiou says:

      hi, in the disclaimer section, i talk about how you would cook it with chicken breasts!

  • 5 Hassle-Free Ways to Simplify Mealtime